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Thanks to my left hand-life continues to make my usual fun in my kitchen a thing of almost the past.  Had an injection on Wednesday to try and break up the scar tissue.

I’m not saying that I expected a miracle (the surgeon actually said to give it a month!), but I was hoping to have some of my dexterity back.

It’s not a problem except on nights when my ever-lovin’ is working late.  That’s 3 out of 7 now.  Our daughter-in-law went to go see our son this weekend.  Steve grill some forgotten filet mignon last night.  I encrusted it with some plain old sea salt, cumin and freshly ground pepper.  

Hey, it may have been in the clearance box and we had a $10 gift certificate, but it was still filet mignon and I wasn’t about to ruin it by overdoing!

Overdoing-the home cook’s bane.  When you have something of really good quality, please, let it shine on its own.  Don’t over-power it with sauces and seasoning.  Save that for the cuts that need extra cooking time.

I also had some fresh green beans.  Again, when the food you‘re cooking is fresh-don’t over season or over dress.  I love my veggies roasted or grilled but these were really gorgeous!  I simply steamed them and tossed them with some fresh minced garlic, fresh lemon juice and sea salt and pepper-to mimic the flavors in our filet.

Last-I had some Yukon gold spuds.  I brushed the outside “jackets” with some evoo, minced garlic and again sea salt.  I roasted them in the oven at 400 until almost done-then my grillmaster finished them off on the grill while the filets were grilling.

By the way-since I had one last use available on a cedar plank-I soaked it for about an hour and Steve put the filets on it after searing them briefly on the grill.  We usually use some kind of chips, but the plank really worked well in this case!

The next two nights are healthy makeover meals.  I’m a bit tired of my husband stuffing the freezer full of red meat-especially if we wind up moving by the end of the year!

Tonight will be grilled steelhead trout, cole slaw with an Asian Sesame dressing and some brown rice pilaf.

Tomorrow, Sam and I will have some seared yellowtail, roasted broccoli with some cumin and montreal steak seasoning and the rice from tonight.

As always-since Steve is working bell-to-bell, I’ll make enough to “box” up a meal out of these for him.  

What’s your way of keeping it simple and interesting?

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